Heavy Duty Foil plus parchment paper if preferred


2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoons smoked paprika

1/2 – 1 teaspoon sea salt or to taste

1/4 – 1/2 teaspoon freshly ground black pepper or to taste

1/8 teaspoon cayenne pepper optional or to taste

For the Foil Packets:

560g chicken breasts cut into 2.5cm chunks or strips

2-3 medium bell peppers

1 medium red onion thinly sliced

juice from 1 lime

3 Tablespoons Avo/Coconut oil

For Serving:

chopped fresh cilantro

lime wedges

sliced avocado



Preheat grill to medium-high heat or the oven to 220  degrees  Celsius.

Cut eight 45 x 30 cm squares of foil* and lay out on a flat surface. Divide into four piles where each foil packet has two pieces.

Combine the seasonings in small bowl and mix. Place the chicken in the middle of each piece of foil. Sprinkle with half of the seasoning and toss to combine.

Cut the vegetables into thin strips and divide evenly into each packet, arranging them around the chicken.

Drizzle the chicken and vegetables with  oil, lime juice and sprinkle the vegetables with the remaining seasoning mix.

Fold the foil over the chicken and seal to close off the packets.

If Cooking on the Grill:

Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.

Remove from the grill and carefully open the foil packets.

If Cooking in the Oven:

Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.

Serve with sliced avocado over salad or cauliflower rice.

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